Cellar Science
HAZY Dry Beer Yeast
HAZY Dry Beer Yeast
For hop-forward beer styles that you want bursting with tropical, fruity flavors and aromas, you can't go wrong fermenting with HAZY. HAZY will enhance the fruit-forward 'juicy' character of your hops while contributing its own ester profile with notes of peach, citrus, mango and passionfruit. It will be more expressive the higher in its temperature range you let it go, leaving your beer with a hazy appearance when its finished. This is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales.
Every batch is PCR tested to ensure contamination free yeast.
Dosage:
One 12g sachet is enough to treat a 5–6 gallon batch. Or 80-120 grams per barrel, depending on wort temperature and gravity.
Direct Pitch or Rehydrate:
HAZY yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. HAZY yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 62-75°F (17-24°C).
Optimum Fermentation Temp: 62-75°F
Flocculation: Medium to Low
Alochol Tolerance: 11-12% ABV
Attenuation: 75-80%
Gluten-free
